Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Griddled polenta with lemon kale and mushrooms recipe

23 ratings

This easy polenta recipe is the ideal vegetarian dinner if you're after fresh, zesty flavour. Griddled polenta makes a great alternative to pasta or potatoes, and means this dish is entirely gluten-free. Pair with citrussy garlic kale and mushrooms and crumble over creamy goat's cheese for extra flavour. See method

Serves 4
15 mins to prepare and 20 mins to cook
247 calories / serving
Vegetarian
Gluten-free

Ingredients

1½ tbsp olive oil
3 onions, finely sliced
3 garlic cloves, crushed
180g pack Redmere Farms kale, woody stems discarded
380g pack mushrooms, sliced
500g pack Italfresco ready-made polenta, quartered
½ x 125g pack soft goat’s cheese
1 lemon, zested and juiced

Each serving contains

Energy
1035kj
247kcal 12%
Fat
10g 14%
Saturates
3g 16%
Sugars
8g 9%
Salt
2.1g 34%

of the reference intake
Carbohydrate 31.6g Protein 9.4g Fibre 3.4g

Method

In a large frying pan, heat ½ tbsp oil over a medium heat. Add the onions and fry for 5 mins until starting to soften. Increase the heat to high and cook for 5 mins more, adding the garlic for the last 1 min.
Add the kale and 100ml water; cook for 2-3 mins until the kale is wilting and bright green. Season, remove from the heat and set aside.
Meanwhile, heat a griddle pan over a high heat. Toss the mushrooms with ½ tbsp oil and griddle for 5 mins each side until crisp and golden. You might need to do this in batches. Stir into the kale and onions, then set aside.
Brush the polenta with the remaining ½ tbsp oil and sear in the griddle pan for 3-4 mins each side until golden and piping hot.
Divide the polenta between 4 plates, add the kale and mushroom mix and crumble over the goat's cheese. Scatter with lemon zest and squeeze over the lemon juice to serve.

Tip: No griddle pan? Cook the mushrooms and polenta in a frying pan instead.

See more Polenta recipes